Cheesy Twice Baked Sweet Potatoes with Spinach

Creamy and tangy...just the way we like our sweet potatoes! This side adds serious color and flavor to any meal.

Serves: 5Prep: 30 minutesCook: 1 hour 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy


Serves: 5

Ingredients

  • 4 medium sweet potatoes, washed
  • 3 tablespoons butter
  • 1 large shallot, chopped
  • 3 cups baby spinach, roughly chopped
  • 1 package (4 oz.) cream cheese, softened
  • 1/4 cup Kroger Plain Greek Yogurt
  • Fresh Parmesan, for serving
  • Fresh parsley, for serving

Directions

  • Preheat oven to 400°F. Prepare a baking sheet with aluminum foil. Place the sweet potatoes on the baking sheet and poke each with a fork to release steam. Bake 50-60 minutes, until completely softened. Remove from oven and allow to cool slightly.
  • In a medium skillet, melt the butter and add the shallots; sauté until translucent. Add the spinach and cook until wilted. Place mixture in a medium bowl.
  • Add the cream cheese and greek yogurt to the spinach mixture. Stir to combine. Cut each sweet potato in half lengthwise and carefully spoon out the insides, leaving a thin layer to avoid breaking the skin. Place the insides with the spinach mixture and stir to combine.
  • Spoon the mixture into the potato skins, then place back on the baking sheet. Bake 15-20 minutes, until crispy. Serve with fresh Parmesan and parsley. Refrigerate leftovers.